Instructions:
Optional: Roast corn on grill, rotating so that all sides are lightly browned.

Preheat the oven on broil.

Heat a large sauté pan on medium-high heat and add olive oil. Once the pan is hot but not smoking, add the red bell peppers and yellow onion and sauté until translucent, about 3 minutes. Add the corn, chipotle pepper, chili pepper and garlic and cook for another 3 minutes. Add tomatoes and fajita seasoning and cook for about 2 minutes before adding the enchilada sauce, Shasta yellow lentils, and black beans (add the optional chicken at this step). Continue cooking on low heat for another 3 minutes. Keep mixture on low heat, stirring occasionally, while preparing chips.

Cut the tortillas into 6 equal-sized wedges. Heat the canola oil in a 2-quart saucepan to 350 degrees on medium-high heat, or until there are a few rising bubbles. Place 2 or 3 of the tortilla wedges in at a time, turning them over after about 20 seconds. They should be a golden brown color when finished so if you find that they are too dark or too light, adjust the heat of the oil or the amount time the tortillas are cooking.

Place tortilla chips on a baking sheet and top with the lentil mixture, sprinkle cheddar cheese evenly over the top and broil until the cheese is melted. Serve immediately.